Provençal Easter Lamb2015-04-02
- Servings : 8
- Prep Time : 45m
As the meat most traditionally associated with Easter, lamb offers a range of different recipes to delight your guests.
- 2-3kg leg of lamb, with bone
- 125g Dijon mustard
- 3 tbsps garlic, chopped
- 1 tbsp rosemary leaves, chopped
- 1 tbsp balsamic vinegar
- 1kg tomatoes, cored and diced into 2cm pieces
- 125ml good quality olive oil
- 125ml natural honey – must be liquid, not sugared
- 1 red onion, sliced
- 4 sprigs thyme
- 2 sprigs rosemary
- Salt and black pepper
Remove the lamb from the fridge a few hours before cooking to bring it to room temperature. Preheat the oven to 230°C. Pat the meat dry with paper towels and place it in a large roasting pan with the fat side up.
Combine the mustard, 1 tbsp garlic, the chopped rosemary, balsamic vinegar, 1 tbsp salt and 1⁄2 tsp black pepper in a mini food processor and blend until the garlic and rosemary are finely chopped. Spread the mixture over the lamb.
Place the tomatoes, olive oil, 1⁄2 of the honey, the onion, the remaining garlic, 3 tsps salt and 2 tsps black pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the remaining honey over the lamb.
Place the lamb in the very hot oven for 20 minutes. Reduce the heat to 180°C and roast for another 1 to 11⁄2 hours.
Place the lamb on a cutting board, cover with aluminum foil and allow to stand for 15 minutes. Discard all herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper and serve with the tomatoes and pan juices spooned on top.